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red velvet cheesecake
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Red Velvet Cheesecake Cups

Red velvet flavored brownie with cream cheese baked in a cup.
Servings 8
Author Cookie Madness

Ingredients

  • Red Velvet Cheesecake Cups
  • Filling:
  • 4 ounces cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons lightly beaten egg break egg, mix with fork, measure
  • ¼ teaspoon vanilla
  • Batter:
  • 1 cup plus 2 tablespoon all purpose flour 5 oz
  • 2 teaspoons unsweetened natural cocoa powder
  • ½ teaspoon baking soda
  • ¼ plus ⅛ teaspoon salt
  • ½ cup vegetable oil
  • cup granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 1 tablespoon red food coloring
  • ¾ teaspoons vanilla
  • 3 tablespoons sour cream

Instructions

  • Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.
  • Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
  • In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
  • In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add flour mixture and stir just until blended.
  • Measure out approximately ⅓ cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over ⅓ of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
  • Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.
  • Best serve slightly chilled

Notes

Double the recipe for more cups.